DISH RESEARCH · Dish
Bagnet
Ilocano pork belly simmered with aromatics, dried thoroughly and fried until its skin is deeply crisp.
About Bagnet
Bagnet is an Ilocano preparation of pork belly that is boiled until tender, dried and fried for a crackling-like crust. This profile follows Panlasang Pinoy's complete onion-and-garlic version.
The flavour is deeply savoury and pork-rich, sharpened by garlic, red onion and whole black peppercorns; salt seasons the meat while the frying oil remains neutral in character.
It is served in chunky pieces with a bronzed, bubbled rind and a crisp outer shell around tender layers of meat and fat. Dipping sauces and rice are accompaniments, not part of this profile.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Bagnet
Ilocano Double-Fried Bagnet.
- Whole pork bellyMeat and crisp skin
- Red onionBoiling aromatic
- Whole black peppercornWarm spice
- SaltSeasoning
- GarlicBoiling aromatic
- WaterSimmering liquid
- Cooking oilDeep-frying medium
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Whole pork belly:
- Red onion:
- Whole black peppercorn:
- Salt:
- Garlic:
- Water:
- Cooking oil: . The source does not identify the oil's botanical origin.
Recipe-specific unresolved details
- The selected source does not identify the botanical composition of the cooking oil.
Origins & food traditions
The selected Panlasang Pinoy recipe identifies bagnet as an Ilocano pork-belly dish and fixes whole pork belly, red onion, whole black peppercorn, salt, crushed garlic, water and cooking oil.
Countries
- Philippines
- PhilippinesCatalogue link pending review
Cuisines & regions
- Filipino Cuisine
- Ilocano Cuisine
- Ilocano CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.